This old fashioned apple pie filling recipe for canning ensures you have homemade filling to make a delicious apple pie all year long!
Preserve the apple harvest by canning your homemade apple pie filling.
This delicious pie filling can be added to a homemade crust in a pie pan for a traditional homemade apple pie, or to mini pie crusts, or phyllo dough for mini apple pies, or served warm over vanilla ice cream.
How to Make the Apple Pie Filling
To begin, peel, core and slice apples. While you’re slicing them, put them into a bowl full of 1/4 cup lemon juice and 4 cups water to prevent them from browning while you peel and chop the rest.
Bring a large pot of water to a boil and blanch the apple slices for one minute. Depending on the size of your pot you may have to work in batches.
In a large saucepan over medium-high heat, combine the sugar, cornstarch, cinnamon and nutmeg until combined. Add the apple juice and cold water. Bring to a boil, stirring constantly and cook until the thickens and begins to bubble.
Add the lemon juice and boil for another minute. Remove from the heat and fold the apple slices into the mixture. Heat, stirring constantly until the apples are heated through.
How to Can it
Ladle the hot filling into your sterilized mason jars. Leave one inch of headspace. Remove the air bubbles with a chopstick or plastic knife.
Wipe the rim and secure the lids and ring.
Process in a hot water bath for 25 minutes. Turn off the heat and let them sit for 5 minutes. Remove from the hot water back and let cool on the counter for at least 12 hours.
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- 12 cups of sliced, peeled and cored apples
- 2 3/4 cups sugar
- 3/4 cup corn starch
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups unsweetened apple juice
- 1 1/4 cups cold water
- 1/2 cup lemon juice
- Peel, core and slice your apples.
- Black your apple slices in a large pot of boiling water for one minute. (Depending on the size of your pot, you may need to do this in batches)
- In a large saucepan, combine the sugar, corn starch, cinnamon and nutmeg. Stir in the apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until it thickens and begins to bubble.
- Add the lemon juice and boil for one minute more, stirring constantly.
- Drain the apple slices and immediate fold into the hot mixture, allowing the apples to heat all the way through.
- Ladle the hot apple pie filling into hot canning jars, leaving 1 inch headspace. Remove the air bubbles, wipe the rim and secure the lid and ring.
- Process in a hot water bath for 25 minutes. Turn off the heat,
To keep the apple slices from browning, soak them in a mixture of 1/4 cup lemon juice and 4 cups water while you peel and core the rest.